Name: Shepherd’s Pie With Leeks
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Ingredients: 2 large potatoes, peeled and cubed; 1/2 cup soy milk; 1 Tbsp. vegan butter; Salt and black pepper, to taste; 1/2 cup dry white wine; 3 large leeks, trimmed, cleaned, and chopped; 5 green onions, chopped; 1 cup sliced button mushrooms; 1 large carrot, chopped

Shepherd’s Pie With Leeks

5.0 from 1 vote

A savory leek‑and‑mushroom base topped with perfectly browned mashed potatoes.

Course: Dinner, Main, LunchCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

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Ingredients

2 large potatoes, peeled and cubed
1/2 cup soy milk
1 Tbsp. vegan butter
Salt and black pepper, to taste
1/2 cup dry white wine
3 large leeks, trimmed, cleaned, and chopped
5 green onions, chopped
1 cup sliced button mushrooms
1 large carrot, chopped

Directions

Preheat the oven to 350°F. Lightly grease the bottom of a casserole dish.
Cook the potatoes in boiling water until soft. Drain and mash with the soy milk and vegan butter. Season with the salt and pepper and set aside.
Heat the wine in a medium saucepan over medium heat. Add the leeks, onions, mushrooms, and carrot. Cook until soft, about 10 minutes. Season with the salt and pepper. Pour into the prepared casserole dish.
Top with the mashed potatoes and bake for 30 minutes, or until the potatoes are lightly browned.

Nutrition Facts

Calories: 275kcal